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Dreamy Mocha Cheesecake Magic

mocha cheesecake
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This decadent mocha cheesecake combines rich chocolate, creamy cheesecake, and a subtle coffee kick for a show-stopping dessert that’s surprisingly easy to make. Perfect for celebrations or whenever you need a chocolatey pick-me-up.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (such as chocolate graham crackers or Oreos, cream removed)
  • 1/4 cup melted butter
  • 1 tablespoon sugar
  • 24 ounces cream cheese (three 8-ounce packages, full-fat recommended)
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup semisweet chocolate chips, melted and cooled
  • 2 tablespoons espresso powder (or 3 tablespoons instant coffee)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Whipped cream (for topping, optional)
  • Chocolate shavings (for topping, optional)
  • Espresso beans (for topping, optional)

Instructions

  1. Butter the sides and bottom of a 9-inch springform pan. Line the bottom with parchment paper.
  2. In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until it resembles damp sand.
  3. Press the mixture evenly into the bottom and about 1/2 inch up the sides of the pan. Bake at 325°F for 8 minutes, then let cool.
  4. Beat cream cheese until fluffy (about 3 minutes). Add granulated sugar and blend until smooth.
  5. Add sour cream, vanilla extract, and a pinch of salt. Mix again.
  6. Add eggs one at a time, mixing just until blended after each addition.
  7. Melt chocolate chips in the microwave (30-second intervals, stirring between). Let cool slightly, then stir in espresso powder.
  8. Pour the chocolate-coffee mixture into the cream cheese batter. Mix until evenly combined.
  9. Pour the filling over the cooled crust and smooth the top with a spatula.
  10. Place the pan on a baking sheet. Bake at 325°F for 55-65 minutes, until edges are set but the center jiggles slightly. For best results, bake in a water bath (wrap pan in foil and set in a larger pan with hot water).
  11. Turn off the oven and crack the door. Let the cheesecake sit inside for 1 hour. Then transfer to the counter for another hour.
  12. Refrigerate for at least 4 hours, preferably overnight.
  13. Run a knife around the edge, remove the springform, and top with whipped cream, chocolate shavings, and espresso beans if desired.

Notes

For best results, use room temperature ingredients to avoid lumps. Don’t overmix after adding eggs to prevent cracks. A water bath helps achieve a creamy texture and prevents cracking. Chill overnight for optimal flavor and texture. If cracks appear, cover with whipped cream or chocolate shavings. Cheesecake can be frozen in slices for up to 2 months.

Nutrition

Keywords: mocha cheesecake, chocolate cheesecake, coffee dessert, easy cheesecake, homemade cheesecake, espresso cheesecake, chocolate coffee dessert, holiday dessert, party dessert, creamy cheesecake

Find it online: https://lemonydrinks.com/mocha-cheesecake-recipe-easy-homemade-dessert-for-chocolate-lovers/